Apples

I have mentioned before how nice it is to be back in the states for various reasons. Another being, apples. Apples in Guam were interesting....to say the least.

We have been enjoying apples these days as snacks, desserts, breakfast, in most any form.

This was an Apple Upside Down Cake from the September 2007 issue of Everyday Food. I am playing catch up since my magazines were backed up during the move. Some confusion with forwarding and the USPS, blah blah....not fun.

Either way, it was very good, a nice crumb, moist, maybe a little too sweet. I may reduce the amount of brown sugar next time.

You can find the recipe here on the Everyday Food site.

On Wednesdays and Fridays The Hub doesn't have to be into work until 9 AM giving us time for a little more than bagels or cereal for breakfast. This is a recipe I found while browsing the Cooking Light BB. I found it on Penzey's site as well, they altered the recipe to include nuts, so they could claim it as their own I guess. The recipe orginiates from the Quaker site I believe.

This is great when you want something that will sustain you a little longer as well as comforting, especially with the weather change. I think this would be easy to assemble the night before and bake the next morning.

Here is the recipe with my tweaks.

Baked Oatmeal

2 1/4 cups Quick cooking oats, uncooked
or 2 3/4 cups Old Fashioned oats, uncooked[I used Old Fashioned]
2/3 cup firmly packed brown sugar
3/4 cup raisins or Craisins[I substitued a Gala apple]
1 teaspoon ground cinnamon
1/2 teaspoon salt -- optional
3 1/3 cups skim milk
4 egg whites -- lightly beaten
(or 1/2 cup egg substitute)[I just used 2 eggs, beaten]
1 tablespoon vegetable oil
1 tablespoon vanilla
fat free milk or nonfat yogurt and fruit -- optional

Heat oven to 350 degrees. Spray 8-inch glass baking dish with cooking spray.

In large bowl, combine oats, sugar, raisins, cinnamon and salt; mix well. In medium bowl, combine milk, egg whites, oil and vanilla; mix well. Add to dry ingredients; ix until well blended. Pour into baking dish.

Bake 55 to 60 minutes or until center is set and firm to the touch. Cool slightly.

Serve topped with milk or yogurt and fruit, if desired. Store leftover oatmeal tightly covered in refrigerator.

Our House

With each move comes pros and cons, so you learn to count the pros and ignore the cons as best as you can. Despite the cold and snow, the base housing is a lot larger in North Dakota. Therefore, we have acquired a few new "family members" along the way.


My kitchen is much larger. However, I have linoleum...BUT my kitchen is larger. I now have a gas stove as well, so linoleum is a small sacrafice to pay. The Hub has finally put up my pot rack as well and I must say he did an exquisite job.


There was a random room next to my kitchen that was too big to be a closet, not big enough to be a room, so what was the natural choice? The Hub bought me some nice shelving and made a walk in pantry, OF COURSE! I am very thrilled with this and I think my food is happier as well.


In that room is also enough space for my cookbooks. So, they are shelved nicely and happily with my food. I actually have slowed down on my buying...which is good because I don't know if we would have space for another shelf. However, I do have a birthday and have already my eye on a few.


And lastly, this little guy followed us from California. How could I say no? There he was looking at me so I had no choice but to adopt him! I am very happy with him too. He has been a great addition to this family already contributing so much to our family in this negative 15º weather.

I'm back...

I don't know if anyone actually checks my blog anymore, I apologize for my extended absence. A 20 hour plane ride, week long vacation in LA, CA, few weeks in temporary military housing, a bout of strep for Cammy, the flu for both my boys and I'm finally back! We have settled into our house and now I'm(almost) in the full swing of things. The Hub's schedule is a little more predictable now which has lead to large breakfasts every Saturday and dinner at a reasonable hour.

However, the cold is doing us in. Between sickness and general apathy from constant snow I am slowly adjusting. I have had natural cravings for comfort food and have rediscovered my love for the slow cooker. Gracing our table lately have been things like Beef Burgundy, Pot Roast, and of course soups.



I have taken a fondness to Mark Bittman's recipe for Minestrone topping with Parmigiano Reggiano and served with biscuits. Veggie soups are perfect since they warm you up, however, you don't have that heavy guilt you get when you eat something meaty.

It is nice to be back in the US and not have vegetables that have been shipped to a remote island and are on the verge of a moldy death by the time they reach the market. Little things like that...so I'm glad to be back.